Abstract
Publisher Summary Application of HACCP has evolved since its inception into the US meat and poultry industry in 1996 by the USDA-FSIS, with the initial minimal regulatory requirement being followed by critical evaluation of the scientific validity of the plans. This chapter briefly discusses monitoring, verification, and validation within HACCP systems and provides a basis for proper design and development of these activities to improve the safety of fresh meat. Monitoring, verification, and validation are key elements within the HACCP system. Successful implementation of a HACCP system and its effectiveness in controlling food safety hazards depend on development of proper monitoring systems, statistically valid monitoring frequencies, proper training of personnel conducting monitoring, validation and verification activities, and continuous evaluation of production processes. Conducting properly designed Microbial Challenge Testings (MCTs) for validation of antimicrobial intervention technologies or antimicrobial ingredients to control a food safety hazard assists in identifying effective control strategies and incorporating them into food processing operations. Proper design and application of statistical process control elements into HACCP systems assists in identifying trends in processes and in establishing controls to assure food safety.
Published Version
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